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Microorganisms|October 28, 2023
Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenesAnnalisa Ricci, Camilla Lazzi, Valentina BerniniJournal of the Science of Food and Agriculture|March 2, 2023
Valorization of orange peels exploiting fungal solid-state and lacto-fermentationAnnalisa Ricci, Ana Belen Díaz, Camilla Lazzi, et al.International Journal of Molecular Sciences|October 17, 2020
How Periodontal Disease and Presence of Nitric Oxide Reducing Oral Bacteria Can Affect Blood PressurePamela Pignatelli, Giulia Fabietti, Annalisa Ricci, et al.Journal of Chemotherapy (Florence, Italy)|June 11, 2016
The effect of sub-inhibitory concentrations of rifaximin on urease production and on other virulence factors expressed by Klebsiella pneumoniae, Proteus mirabilis, Pseudomonas aeruginosa and Staphylococcus aureusAnnalisa Ricci, Erika Coppo, Ramona Barbieri, et al.Food Research International (Ottawa, Ont.)|February 14, 2018
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strainsAnnalisa Ricci, Martina Cirlini, Alessia Levante, et al.Microorganisms|November 28, 2019
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial CompoundsAnnalisa Ricci, Valentina Bernini, Antonietta Maoloni, et al.Foods (Basel, Switzerland)|June 2, 2021
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food ApplicationsAnnalisa Ricci, Gaia Bertani, Antonietta Maoloni, et al.Foods (Basel, Switzerland)|April 3, 2021
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma CompoundsJasmine Hadj Saadoun, Gaia Bertani, Alessia Levante, et al.Journal of the Science of Food and Agriculture|July 30, 2019
Orange peels: from by-product to resource through lactic acid fermentationAnnalisa Ricci, Ana Belen Diaz, Ildefonso Caro, et al.Foods (Basel, Switzerland)|August 4, 2019
From Byproduct to Resource: Fermented Apple Pomace as Beer FlavoringAnnalisa Ricci, Martina Cirlini, Angela Guido, et al.Pageof 3